Soak the leaves in hot water for 2-3 minutes, then drain. Cut off the stems. Cut the leaves in chunks and place in a pot. Throw the cooked lamb and sliced onions on it. Now add the rice, crushed tomato, butter, 1 cup hot water, salt and pepper. Cook on medium-low heat with the lid covered. Check the water occasionally and if necessary, slowly add more hot water, until the rice is done.

Place Caput Asi in a service plate, put a few spoons yogurt with garlic on top and serve.

Hi,First sautee the lamb. It will leave some juice and continue cooking until all of it evaporates. Then cover with hot water and simmer until it's cooked.The lamb will get tender after cooking with the rest of the ingrediens:)

I have made this recipe for dinner last night and it turned out to be really delicious. Everybody liked it very much. I completed the dinner with other recipes from your great website (Kidney beans salad and potato borek and orange cookies) for a really great meal.Thank you very much for posting the recipes!